edited by Gauri S. Mittal
Comprehensive in scope, this up-to-date reference systematically covers the fundamentals and latest advances in computerized automation and process control, control algorithms, and specific applications essential to food manufacturing processes and unit operations.
Contents:
Introduction and Tools:
Process Controls in the Food Industry: Problems and Solutions, Gauri S. Mittal
Computer-Based Instrumentation: Sensors for In-Line Measurements, Gauri S. Mittal
Food Process Modeling and Simulation, Gilles Trystram and Francis Courtois
Basics:
Computerized Control Systems: Basics, Gordon L. Hayward
Neuro-Fuzzy Technology for Computerized Automation, Rakesh K. Singh and Feng Ou-Yang
Fuzzy Control for Food Processes, V. J. Davidson
Image Processing and Its Applications in Food Process Control, S. Majumdar, X. Luo, and D. S. Jayas
Applications: Unit Operations:
Computer-Based Fermentation Process Control, Georges Corrieu, Bruno Perret, Daniel Picque, and Eric Latrille
Process Control for Thermal Processing, A. Ryniecki and D. S. Jayas
Automatic Control of Drying Processes, Francis Courtois
Computerized Food Freezing Chilling Operations, Hosahalli S. Ramaswamy and Shyam S. Sablani
Separation Processes for the Food Industry: Process Models for Effective Computer Control, K. Niranjan and N. C. Shilton
Computerized Food Warehouse Automation, J. Pemberton Cyrus and Lino R. Correia
Computer-Based Control Systems in Food Packaging, Harold A. Hughes
Applications: Food Manufacturing
Computerized Automation Controls in Dairy Processing, Sundaram Gunasekaran
Computerized Automation and Controls in Meat Processing, John W. Buhot
Computerized Process Control in Industrial Cooking Operations, Christina Skjöldebrand
Computerized Process Control for the Bakery Cereal Industry, Gilles Trystram
Computer-Based Controls in the Fish Processing Industry, Gour S. Choudhury and C. G. Bublitz
Computer-Integrated Manufacturing in the Food Industry, Bart M. Nicolaï
Index
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